Teriyaki Scallops Recipe
Ingredients
| Scallops | 1 Pound, frozen (or fresh) | |
| Soy sauce | 1⁄2 Cup (8 tbs) | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Sugar | 2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| Ground ginger | 3⁄4 Teaspoon | |
| Garlic | 1 Clove (5 gm), crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 910 Calories from Fat 299
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 1.8 g9.2%
Trans Fat 0.5 g
Cholesterol 149.7 mg49.9%
Sodium 8314.9 mg346.5%
Total Carbohydrates 61 g20.3%
Dietary Fiber 1.6 g6.4%
Sugars 32.3 g
Protein 85 g169.5%
Vitamin A 4.7% Vitamin C 25.7%
Calcium 14.7% Iron 23.9%
*Based on a 2000 Calorie diet
Directions
Rinse and cut large scallops in half.
Combine remaining ingredients; pour over scallops in shallow dish.
Marinate 30 minutes at room temperature.
Drain scallops, reserving marinade.
Thread scallops on 4 skewers.
Place on greased shallow baking pan.
Bake at 450° for 15 minutes, turning and basting several times with marinade.
Sprinkle with snipped parsley, if desired.
Chef
